Khasta Kachori Recipe

Khasta Kachori is a popular North Indian snack known for its crispy, flaky exterior and deliciously spiced filling. Whether enjoyed as a breakfast item, evening snack, or festive treat, this deep-fried delicacy is loved across India.
Origins of Khasta Kachori
Khasta Kachori traces its roots to Rajasthan, where it remains a beloved street food. Over time, it spread to other parts of India, especially Uttar Pradesh, Delhi, and Madhya Pradesh. Traditionally, it is served with tamarind chutney, green chutney, or a side of spicy potato curry.
Variations
- Moong Dal Kachori – Filled with spiced moong dal (yellow lentils), this version is particularly popular in Rajasthan.
- Pyaaz Kachori – A specialty of Jaipur, this kachori has a stuffing made of sautéed onions and aromatic spices.
- Matar Kachori – Stuffed with mashed green peas and a blend of spices, this variation is a winter favorite.
- Khasta Kachori Chaat – A street-style dish where kachoris are crushed and topped with curd, chutneys, and sev for an explosion of flavors.
How to Make Khasta Kachori at Home
Ingredients
For the Dough:
- 2 cups all-purpose flour (maida)
- ¼ cup ghee or oil
- ½ teaspoon salt
- Water (as needed)
For the Filling:
- ½ cup moong dal (soaked for 3-4 hours and drained)
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon asafoetida (hing)
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon amchur (dry mango powder)
- Salt to taste
- 2 tablespoons oil
For Frying:
- Oil as needed
Instructions
Step 1: Prepare the Dough
- In a bowl, mix all-purpose flour, salt, and ghee. Rub the ghee into the flour until it resembles breadcrumbs.
- Add water gradually and knead into a firm but smooth dough. Cover and let it rest for 30 minutes.
Step 2: Prepare the Filling
- Heat oil in a pan and add cumin seeds, fennel seeds, and asafoetida.
- Add soaked moong dal and sauté for a few minutes.
- Add coriander powder, turmeric, red chili powder, garam masala, amchur, and salt. Mix well and cook until the mixture is dry.
- Allow the filling to cool completely before using.
Step 3: Assemble the Kachoris
- Divide the dough into small equal portions and roll each into a small disc.
- Place a spoonful of the filling in the center and seal the edges by bringing the dough together.
- Flatten gently with your hands and repeat for all portions.
Step 4: Fry the Kachoris
- Heat oil in a deep pan on medium-low heat.
- Fry the kachoris in batches on low heat until golden brown and crisp. This ensures they turn out flaky.
- Remove and drain on paper towels.
Serving Suggestions
- Tamarind chutney
- Mint-coriander chutney
- Aloo sabzi (spicy potato curry)
- A sprinkle of chaat masala for extra flavor
Tips
- Always use ghee for the dough to ensure a flaky texture.
- Fry on low heat to cook evenly and achieve crispiness.
- Let the filling cool completely before stuffing to prevent sogginess.
- Resting the dough is key to achieving the best texture.
Khasta Kachori is a delightful treat that brings a burst of flavors and textures in every bite. Whether enjoyed on its own or as part of a chaat, it remains a cherished Indian snack. Try making it at home and relish the crispy goodness with your favorite accompaniments!
Recipes you may like
Image by stockimagefactorycom on Freepik